Ingredients :
250 gr de Mascarpone
24 biscuite a la cuillere
3 ouefs
100 gr de sucre
1 sachet sucre vanille
20 gr chocolate noir en coupeaux
40 gr de cacao poudre * Van Houten/Nestle
1 bol cafe
1 cuillere a soupe de cognac
3 gouttes de citron
Direction :
Diluez le café avec cognac
Sur un plat de service , disposez la moite des biscuite a la cuillère.
A l'aide d'un pinceau a patiserie imbibez les de la moitié de caf alcoolisé.
Fouttez les jaune d'oeufs avec ke sycre jusqu' à qu'ils deviennent pale et cremeux. Toujour en foutetant ajoutez progressivemment le mascarpone.
Montez les blanc en neige ferme avec quelques gouttes de citron. en fin d'operation, ajoutez le sucre vanille.
Incorporez les délicatement au mélange d'oeufs mascarpone.
Etalez la moitié de cette crème sur les biscuits imbibes.
Saupoudrez de la moité du cacao. Recouvrez des derniers biscuits.
Imbibez les a leur tour.
Etalez le reste de creme au mascarpone. place le tiramisu pendant 4 heure au refrigerateur. Au dernier moment soupoudres de cacao. avec un couteau,Raclez le chocolat en copeaux et pasemez en le tiramisu.
Cara buat :
* Siapkan coffe dalam wadah mangkuk , masukkan Cognac
* pisahkan kuning telur n putih telur dalam dua mangkuk
* Dalam mangkuk berisi kuning telur masukkan gula, aduk hingga creammy lalu masukkan secara perlahan mascarpone ke dalamnya. ( masukkan sedikit parutan kulit orang orange /zest). Aduk rata hingga merata.
* Dalam mangkuk berisi putih telur masukkan perasan air jeruk nipis, gula vanilla, aduk dgn kecepatan tinggi hingga menjadi kaku/ seperti gumpalan salju.
* Campurkan secara perlahan lahan adonan dari mangkuk putih telur /snow ke dalam mangkuk kuning telur/mascarpone . Aduk dgn spatula gently.
* Bentangkan /susun biscuit yg telah di celupkan dalam coffe beralkohol ke dalam pinggan/loyang kotak. lapiskan adonan mascarpone diatas biscuits. Lalu taburkan cacao diatasnya. Ulangi proses dgn biscuit ,mascarpone,cacao. lalu lapisan atas akhir , serut batang chocolate dan taburkan diatas lapisan terakhir cacao.
Selmat mencoba.
Sunday, September 18, 2016
Lemper Ayam
Lemper Ayam
yield: 16 – 18 rolls
Ingredients:
500 grams (1.1 lbs) sticky (glutinous) rice
1 lemongrass
1 pandan leaf
175 milliliter (5.9 fl. oz.) medium coconut milk
1/2 teaspoon salt
Filling:
250 grams (8.8 oz) peeled shrimps (I used pink shrimps), chopped
100 grams (3.5 oz) fresh or frozen grated coconut
100 milliliter (3.4 fl oz) water
4 kaffir lime leaves, discard the midrib and chop
1 turmeric leaf, discard the midrib and chop
Spices to be pounded or ground:
5 shallots
2 cloves garlic
5 long red cayenne pepper
2-centimeter (0.8-inch) long turmeric, peeled (or 3/4 teaspoon turmeric powder)
3-centimeter (1.2-inches) long ginger, peeled (or 1 teaspoon ginger powder)
5-centimeter (2 inches) long galangal, peeled (or 2 teaspoons galangal powder)
1 tablespoon ground lemongrass
Directions:
Filling:
Toast grated coconut until dry and pound until smooth. Grind or pound all spices for fillings. In a pan, combine ground spices, pounded toasted coconut and water. Bring to a boil and stir constantly until the water absorbs. Add chopped kaffir lime leaves and turmeric leaf. Season with salt. Stir well and remove from the heat. Let it cool down.
Shrimp Rolls:
1. Steam sticky rice for about 15 minutes. Meanwhile, bring coconut milk, salt, pandan leaf and lemongrass to a boil. Let the mixture reduce to 125 milliliter. Then, combine a steamed sticky rice. Cook at a low heat and keep string until the coconut milk mixture is absorbed. Re-steam the coconut sticky rice mixture for another 15 minutes.
2. Level about 3-5 tablespoons steamed coconut sticky rice on a 15-centimeter sheet of banana leaf. Place on 1 tablespoon filling on the center. Roll it up tightly with a diameter of 2-centimeter. Wrap and fasten both ends of banana leaf with a wooden toothpick. Repeat this step until all ingredients are used up.
3. Barbeque or roast the rolls on a charcoal grill until the leaves turn darker on some places. In this case, I used a broil method in the oven.
yield: 16 – 18 rolls
Ingredients:
500 grams (1.1 lbs) sticky (glutinous) rice
1 lemongrass
1 pandan leaf
175 milliliter (5.9 fl. oz.) medium coconut milk
1/2 teaspoon salt
Filling:
250 grams (8.8 oz) peeled shrimps (I used pink shrimps), chopped
100 grams (3.5 oz) fresh or frozen grated coconut
100 milliliter (3.4 fl oz) water
4 kaffir lime leaves, discard the midrib and chop
1 turmeric leaf, discard the midrib and chop
Spices to be pounded or ground:
5 shallots
2 cloves garlic
5 long red cayenne pepper
2-centimeter (0.8-inch) long turmeric, peeled (or 3/4 teaspoon turmeric powder)
3-centimeter (1.2-inches) long ginger, peeled (or 1 teaspoon ginger powder)
5-centimeter (2 inches) long galangal, peeled (or 2 teaspoons galangal powder)
1 tablespoon ground lemongrass
Directions:
Filling:
Toast grated coconut until dry and pound until smooth. Grind or pound all spices for fillings. In a pan, combine ground spices, pounded toasted coconut and water. Bring to a boil and stir constantly until the water absorbs. Add chopped kaffir lime leaves and turmeric leaf. Season with salt. Stir well and remove from the heat. Let it cool down.
Shrimp Rolls:
1. Steam sticky rice for about 15 minutes. Meanwhile, bring coconut milk, salt, pandan leaf and lemongrass to a boil. Let the mixture reduce to 125 milliliter. Then, combine a steamed sticky rice. Cook at a low heat and keep string until the coconut milk mixture is absorbed. Re-steam the coconut sticky rice mixture for another 15 minutes.
2. Level about 3-5 tablespoons steamed coconut sticky rice on a 15-centimeter sheet of banana leaf. Place on 1 tablespoon filling on the center. Roll it up tightly with a diameter of 2-centimeter. Wrap and fasten both ends of banana leaf with a wooden toothpick. Repeat this step until all ingredients are used up.
3. Barbeque or roast the rolls on a charcoal grill until the leaves turn darker on some places. In this case, I used a broil method in the oven.
Buttermilk doughnuts
Buttermilk doughnuts
Total time: 1 hour
Servings: Makes about 1 1/2 dozen donuts
4 1/4 cups (18 ounces) flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Pinch grated nutmeg
1/4 teaspoon cinnamon
2 eggs
1 egg yolk
3/4 cup sugar
1 teaspoon vanilla
1 cup buttermilk
3 tablespoons butter, melted
1. In a large bowl, sift together the flour, baking powder, baking soda, salt, grated nutmeg and cinnamon.
2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the eggs and egg yolk with the sugar and vanilla until light and fluffy, 2 to 3 minutes.
3. In a large measuring cup, stir together the buttermilk and butter.
4. Alternately beat the dry ingredients and buttermilk mixture into the egg mixture, one-third at a time, until all of the ingredients are combined and a dough is formed. It will be soft and sticky.
5. With floured hands, remove the dough to a floured board and gently roll out until the dough is one-half inch thick. Using a doughnut cutter, or 2 biscuit cutters (a larger one measuring 3 to 3 1/2 inches in diameter, and a smaller one measuring about 1 inch in diameter), cut the dough into doughnuts, spacing the doughnuts as close as possible. Collect the scraps and roll out to form another batch of doughnuts (note that this batch may be a little tougher than the first as the dough has been worked).
6. Meanwhile, fill a deep fryer with oil, or a large pot to a depth of at least 3 inches, with oil, and heat to a temperature of 350 degrees.
7. Gently place the doughnuts in the oil, being careful not to crowd. Fry the doughnuts on each side until puffed and golden, about 1 1/2 to 2 minutes on each side.
8. Drain the donuts on a rack and cool slightly, then frost and decorate as desired.
Each doughnut: 291 calories; 4 grams protein; 31 grams carbohydrates; 1 gram fiber; 17 grams fat; 3 grams saturated fat; 41 mg. cholesterol; 9 grams sugar; 237 mg. sodium.
Total time: 1 hour
Servings: Makes about 1 1/2 dozen donuts
4 1/4 cups (18 ounces) flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Pinch grated nutmeg
1/4 teaspoon cinnamon
2 eggs
1 egg yolk
3/4 cup sugar
1 teaspoon vanilla
1 cup buttermilk
3 tablespoons butter, melted
1. In a large bowl, sift together the flour, baking powder, baking soda, salt, grated nutmeg and cinnamon.
2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the eggs and egg yolk with the sugar and vanilla until light and fluffy, 2 to 3 minutes.
3. In a large measuring cup, stir together the buttermilk and butter.
4. Alternately beat the dry ingredients and buttermilk mixture into the egg mixture, one-third at a time, until all of the ingredients are combined and a dough is formed. It will be soft and sticky.
5. With floured hands, remove the dough to a floured board and gently roll out until the dough is one-half inch thick. Using a doughnut cutter, or 2 biscuit cutters (a larger one measuring 3 to 3 1/2 inches in diameter, and a smaller one measuring about 1 inch in diameter), cut the dough into doughnuts, spacing the doughnuts as close as possible. Collect the scraps and roll out to form another batch of doughnuts (note that this batch may be a little tougher than the first as the dough has been worked).
6. Meanwhile, fill a deep fryer with oil, or a large pot to a depth of at least 3 inches, with oil, and heat to a temperature of 350 degrees.
7. Gently place the doughnuts in the oil, being careful not to crowd. Fry the doughnuts on each side until puffed and golden, about 1 1/2 to 2 minutes on each side.
8. Drain the donuts on a rack and cool slightly, then frost and decorate as desired.
Each doughnut: 291 calories; 4 grams protein; 31 grams carbohydrates; 1 gram fiber; 17 grams fat; 3 grams saturated fat; 41 mg. cholesterol; 9 grams sugar; 237 mg. sodium.
Copyright © 2010, The Los Angeles Times
Saturday, September 17, 2016
Roti sobek
Roti Manis Sobek
(Source : Pawonike)
Ingredients:
50 gr glutinous rice flour
50 ml boiled water
Put in small bowl, mixed together, then set aside.
Dough Ingredients:
200 ml cool water
2 eggs
100 gr butter
1 tsp salt
100 gr sugar
15 gr powder milk
500 gr bread flour
11 gr dry yeast
1/8 st bread improver
Method:
1. Put into a bowl bread flour, powder milk, dry yeast, bread improver, sugar. Make a small hole in the middle then put butter and eggs inside. Knead those ingredients until springy.
2. Put cool water inside bit by bit and knead again until stretchy. Then put the mixture of glutinous rice flour and boiled water. Knead again.
3. Set aside and cover the dough with dry clothes or plastic wrap for about 30 minutes-1 hour or until the dough double in size.
4. Using your fist, punch dough down. Then take around 75 gr of dough and make an oval shape. Set aside for about 10 minutes.
5. Stacking in a row into a pan that already polish with canola oil or margarine. Then cover it again with dry clothes for about 30 minutes.
6. Preheat oven 180?C. Before put the those dough into the oven. Polish the top of the dough with egg yolk.
7. Put in the oven until golden brown about 20 minutes.
8. Put in the cooling rack.
9. Ready to eat
(Source : Pawonike)
Ingredients:
50 gr glutinous rice flour
50 ml boiled water
Put in small bowl, mixed together, then set aside.
Dough Ingredients:
200 ml cool water
2 eggs
100 gr butter
1 tsp salt
100 gr sugar
15 gr powder milk
500 gr bread flour
11 gr dry yeast
1/8 st bread improver
Method:
1. Put into a bowl bread flour, powder milk, dry yeast, bread improver, sugar. Make a small hole in the middle then put butter and eggs inside. Knead those ingredients until springy.
2. Put cool water inside bit by bit and knead again until stretchy. Then put the mixture of glutinous rice flour and boiled water. Knead again.
3. Set aside and cover the dough with dry clothes or plastic wrap for about 30 minutes-1 hour or until the dough double in size.
4. Using your fist, punch dough down. Then take around 75 gr of dough and make an oval shape. Set aside for about 10 minutes.
5. Stacking in a row into a pan that already polish with canola oil or margarine. Then cover it again with dry clothes for about 30 minutes.
6. Preheat oven 180?C. Before put the those dough into the oven. Polish the top of the dough with egg yolk.
7. Put in the oven until golden brown about 20 minutes.
8. Put in the cooling rack.
9. Ready to eat
Brownies
Ingredients :
250 gr Chocolate noir
150 gr sucre en poudre
150 gr beurre
1 sachet de sucre vanille
60 gr de farine
3 oeufs
1 pinche de sel
fait fondre la beurre dans une petite casserolle sur un feu tres doux et casseez ensuite le chocolate noir dans un saladier. Laisez la fondre doucement au bain marie.
Plonge un pinceau dans le beurre fondu et batigeonnez votre moule a mangue.
prechaufez le four 180 C
Melange le chocolate avec beure.
Ajoutez le sucre en poudre, vanille, les oeufs, sel.
Ajoutez la farine
4 Versez dans me moule et entournez pour 15 minutes laisser reposer5 minutes dans le four etaint.
Laisser refroider env. 30 minutes puis mettez au refrigerateur au moin 2 h.
Bon Appetit.
250 gr Chocolate noir
150 gr sucre en poudre
150 gr beurre
1 sachet de sucre vanille
60 gr de farine
3 oeufs
1 pinche de sel
fait fondre la beurre dans une petite casserolle sur un feu tres doux et casseez ensuite le chocolate noir dans un saladier. Laisez la fondre doucement au bain marie.
Plonge un pinceau dans le beurre fondu et batigeonnez votre moule a mangue.
prechaufez le four 180 C
Melange le chocolate avec beure.
Ajoutez le sucre en poudre, vanille, les oeufs, sel.
Ajoutez la farine
4 Versez dans me moule et entournez pour 15 minutes laisser reposer5 minutes dans le four etaint.
Laisser refroider env. 30 minutes puis mettez au refrigerateur au moin 2 h.
Bon Appetit.
Blueberry Muffin
Ingredients
(Makes about a dozen muffins with cupcake liner measuring 5cm in diameter by 3cm in height )
- 1 1/2 cups* (190g) plain flour
- 1 1/2 eggs, beaten
- 1/2 tbsp baking powder
- 1 cup (225g) caster sugar
- 150g blueberries
- 1/2 cup (125 ml) milk
- 1 tsp vanilla essence/extract
- 65 grams butter, cut to small pieces and melted/softened at room temperature
* Cup refers to US cup measurement
You also need:
- sieve
- large bowl & wooden spoon
- disposable baking cases
- muffin baking tray
Directions
1. Sift flour, baking powder and sugar together, and mix well.
2. Add in milk, vanilla extract, eggs and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
3. Fold in the blueberries into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases till almost full.
4. Bake for 20 minutes in preheated oven of 200C (400F) or until slightly golden brown. Allow to rest for several minutes before serving. Store for a day in an airtight container. Freeze extras in ziplock bags and whenever you need a muffin or two, toast them for a few minutes in the oven till they are warm.
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